Cave La RomainePinot Noir II
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pinot Noir II from the Cave La Romaine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir II of Cave La Romaine in the region of Valais is a with a nice freshness.
Food and wine pairings with Pinot Noir II
Pairings that work perfectly with Pinot Noir II
Original food and wine pairings with Pinot Noir II
The Pinot Noir II of Cave La Romaine matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, marinated veal skewers with herbs or aiguillettes of duck with paprika and pan-fried ceps.
Details and technical informations about Cave La Romaine's Pinot Noir II.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pinot Noir II from Cave La Romaine are 0
Informations about the Cave La Romaine
The Cave La Romaine is one of of the world's great estates. It offers 44 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
